Caramelized Onion, Goat Cheese and Herb Pie ~ this kind of French inspired tart filled with veggies and a light custard of egg, milk and cream is great for brunch, lunch, or a light supper.
You can use whatever fresh herbs you’ve got around, just make sure to chop a big heap of them, since they give this quiche its character. I could have added some of the leftover ham that’s sitting in the fridge, but I decided to keep the focus on the tangy cheese and fresh herbs this time.
what you’ll need
- milk and heavy cream
- eggs
- mixed fresh herbs
- goat cheese
- olive oil
- onion
- salt and fresh cracked pepper
- one crust pastry
I use my Food Processor Pie Crust recipe, and I’m happy to say this recipe has completely cured me of my crust-making phobia. It’s easy to roll out and it always turns out flaky and perfect whether I’m using it baked or unbaked.
Quiches are probably my favorite go to meal when I’m looking for easy comfort food that I can throw together from just about anything in the fridge.
This one is super versatile because you can use pretty much any type of cheese or herb you like. Feta would make it extra tangy.
I’ve got a special love for fresh herbs, and I love to make them the star of my recipes. Try my Savory Herb Shortbread, or my Chicken with Cracked Olives and Herbs. I share an interesting method for drying herbs in this post ~ How to Dry Herbs in the Microwave.
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Caramelized Onion, Goat Cheese and Herb Pie
Equipment
- 9" tart pan with removable bottom
Ingredients
crust (this recipe makes 2 crusts, so you can freeze half of the dough for later)
- 2 1/2 cups flour
- 1 cup unsalted butter, cold and cut in pieces
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup ice water, more if necessary
pie
- olive oil
- 1 onion, halved and thinly sliced
- 4 large eggs, beaten
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup (heaped) mixed freshly chopped herbs, I used parsley, rosemary, thyme and sage
- 6 to 7 oz soft goat cheese
- salt and fresh cracked pepper
Instructions
- To make the crust: put the flour salt and sugar in a processor and pulse to combine.
- Add the pieces of butter and process until grainy.
- While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
- Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
- Cut the amount in half, shape into disks, and wrap each disk in plastic.
- Refrigerate for 2 hours before rolling out one of the disks for this tart. Line your tart pan with the crust and refrigerate until needed.
to make the tart
- Preheat the oven to 350F. Coat the bottom of a large saute pan with olive oil and cook the onions on medium low until they are soft and caramelized. Rearrange them in the pan occasionally so they cook evenly and try not to let them brown. This can take 1/2 hour or more. Set aside to cool.
- Mix the beaten eggs, milk and cream in a bowl. Add in the herbs, and season with salt and pepper.
- Crumble the goat cheese and spread out evenly on the unbaked crust.
- Top the cheese with the onions and season with a little more salt and pepper.
- Pour the milk mixture into the crust and even out the herbs across the top.
- Bake for about 45 minutes until browned and set.
- Serve warm, cold, or at room temperature.
Notes
Nutrition
don’t forget to pin this caramelized onion, goat cheese, and herb pie!
Sue,
I have missed so many of your Christmas posts and I can see you have been cooking and baking up a storm. I am absolutely making this….I think i have everything I need right now. your step by step photos are gorgeous and then the last two…hand me a fork, please!
xo
annie
I love the idea of leaving this on the counter for all-day grazing. I actually have never made my own pie crusts, but I do love Martha Stewart’s recipes and I am not surprised her pie crust is delicious!
This looks mouthwatering. Goat cheese gives egg dishes just the right amount of tang.
Thank you for Martha’s pie crust recipe and the quiche recipe! I use Nigella’s pie crust recipe, which is similar except it does not include salt or sugar, and it includes an egg. However, when I am feeling really exhausted (which is often), I use the ready made Tenderflake crusts from the supermarket.
This quiche looks fantastically amazing! Great post!
OMG, this looks delicious! You can always rely on Martha!
I always come in the morning to begin my day with joy looking at those beautiful photographs….and today I’d like to come for brunch!
Always a treat reading and viewing.
Thanks!
I love dishes like this-ones that are good for any meal. I especially love goat cheese. Your crust looks perfect.
Fantastic! I have a tart recipe in my pile to make but may have to change it out for this one! Yum. Beautiful meal any time of the day. Have a happy New Year!
This looks so perfect. I love Martha’s crust too 🙂